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Creamy Peanut Pie Recipe

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This recipe for Creamy Peanut Pie, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Coconut Crust:
6 tbsp butter
2 (3 1/2 oz) cans shredded coconut
1 c peanut butter morsels
Filling:
1 c peanut butter morsels
1 (3 3/4oz )pkg vanilla instant pudding
1 c sour cream
1/2 c milk
1 c heavy cream, whipped

Directions:
Directions:
Coconut Crust; Line 9 inch pie plate with aluminum foil; set aside. In large skillet, melt butter. Add coconut; stir occasionally until lightly toasted. Blend in 1 cup peanut butter morsels; stir until morsels melt and mixture is combined. Press evenly on bottom and sides of foil lined pie plate. Chill in refrigerator until firm, about 45 minutes. Remove foil and place back into pie plate. Filling; melt over hot not boiling water, remaining 1 cup peanut butter morsels; stir until smooth. Remove from heat; set aside. In small bowl, combine vanilla instant pudding, sour cream and milk; mix well. Beat in melted morsels. Fold in whipped cream. Pour into prepared coconut crust. Chill in refrigerator several hours.

 

 

 

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